【摘要】 以大豆、花生、骨素、牛奶为主要原料,经乳酸菌发酵制成一种具有营养保健功能的动植物复合蛋白酸乳。对各原料间的配比、乳酸菌的接种量等工艺条件进行了研究,采用了3因素3水平的正交实验,通过风味感官评价得出最佳产品配方。更多还原

【Abstract】 A new kind of yoghourt combining with animal and vegetable proteins was produced with soybean, peanut, bone extract and milk as main materials. The optimal ingredient and technology of the yoghourt was investigated by the method of 3 factors 3 levels orthogonal test and sensory evaluation. The yoghourt was demonstrated to be delicious, nutritional and functional.更多还原